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One cup of shredded, boiled cabbage has just 33 calories but has 4 filling grams of fiber. Loaded with phytochemicals, vitamins and minerals.

When cooking vegetables, makes 2-3 times more than you need and immediately store the extra away for tomorrow. It’ll save you time later on.

During the cooking, do not add salt or acidic ingredients, like vinegar, tomatoes or juice, this will slow the cooking process. Instead, add these
ingredients when the beans are just tender.

When you are cooking carrots, beets, or peas and you want to make their real flavor come out for your dinner, just add a teaspoon of sugar to the pan when they are cooking. The sugar helps the vegetable flavor come out and makes this side dish tasty.

For overcooked vegetables, put the pot in a pan of cold water. Let pot stand for 15 minutes to 1/2 hour.

Cooking asparagus at high heat in the oven concentrates its flavors and yields stalks that are delicately wilted and beautifully browned.

Fresh vegetables don?t always need extra flavor, many are loaded with flavor themselves.

Slice large vegetables and cook them right on the grill. This works great for peppers, eggplant, asparagus, and artichokes.

When cooking beans, any additional ingredients, such as acidic substances, such as lemon juice, vinegar, tomatoes or ketchup should be added at the end of the cooking time, since acid makes the beans firm.

Cauliflower cooked in an aluminum pot will darken. Use a different kind of pot and add a little sugar, lemon peel or vinegar to the cooking water to keep cauliflower white.

Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.

Add a little milk to onions while frying, this will help retain a rich colour and prevent them from burning.

Vegetables will stay fresher in your refrigerator if you line your crisper section with newspaper and wrap vegetables with it. Excess moisture is absorbed and veggies stay crisp.

Saut? vegetables in a small amount of low-sodium broth or water instead of butter or oil to keep their flavor.

Put half a lemon in the water when cooking cabbage to keep the smell from filling the kitchen. Overcooking makes the smell worse too, so keep it crisp.

Don’t boil corn for more than 3 minutes. Place the corn directly into boiling water, and do not add salt. You will find the flavor is much better than cooking for 10 minutes or more. Corn will never get soft, no matter how long you cook it-it will only lose its taste

A quick way to separate frozen vegetables is to pour boiling water over them through a colander and then add them to your casserole or pot to finish cooking.

If you want crispy potato fry, peel & cut potatoes to equal cubes. Warm water and add little salt. Add potato cubes & let it stay only for 2 min (do not boil). Immediately drain the water. After 3 min, fry them to golden crispy brown. Add salt, chili powder, cumin, some fresh curry leaves. Serve with warm cooked rice.

For extra flavor marinate your vegetables in your favorite marinade for about 20 minutes before you?re ready to cook.

When you buy fresh peas in their pods, wash the pods and cook them in a pot of boiling water. When the peas are ready, the pods will pop to the top and can be shelled and served.

Add brown sugar and butter to mashed sweet potatoes and stuff in empty orange shells. Brown in the oven for a few minutes and watch those eyes light up

Sweet Potatoes, unlike white potatoes, will freeze without becoming mushy if fully cooked, either boiled or baked.

To keep it from turning purple, add a tablespoon of vinegar when cooking red cabbage.

When you cook Vegetables, put vegetables in water after the water boils to preserve essential vitamins.

Boiling cabbage can make the whole house stink. Cut down on the odor by adding 1/8 teaspoon of vinegar to the water.